Some people don’t know the delights of panettone and pandoro, Italian Christmas breads that are now in stores nationwide from. In Italy they’re Christmas and New Year’s staples, given as holiday gifts. Some Americans have adopted the tradition.

For years we had friends who’d receive them as gifts, then put them aside like so much fruitcake. We started a Panettone Rescue Mission, to take those panettones and return them as bread pudding or another dessert.

They’re delicious simply sliced and served with a cup of coffee or tea. But they adapt well to popular recipes.
 
 
THE DIFFERENCE BETWEEN PANDORO & PANETTONE

Most regions of Italy have their own specialty Christmas sweet bread recipes. The three that are are imported to the U.S. include:

 
While a plain slice is delicious as is, pandoro and panettone can be turned into more complex dishes. Bauli, the major exporter to the U.S. of pandoro and panettone, has developed numerous recipes.

If you want to bake your own, there are plenty of recipes online.

[2] Panettone sliced into a shortcake.

* Baked French Toast With Custard: Recipe
* Eggnog French Toast: Recipe
* Pandoro Star-Shaped French Toast: Recipe
* Panettone French Toast With Mascarpone: Recipe
* Raspberry Jam & Hazelnut Spread Stuffed Panettone French Toast: Recipe

 
DESSERT

During the Renaissance, different European countries and regions within them created their own specialty holiday breads. When the bread was sweetened, the terms “bread” and “cake” were used interchangeably.

All are delicious with chai or other spiced tea like Constant Comment; or with a conventional black tea.

If you want to put some spirit into your snack, dessert or tea time, serve the Christmas bread with mulled wine (warm spiced wine) or with a sweet dessert wine, such as Spumante or Moscato.

 
Here are more Christmas breads, with beautiful photos.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

As we close in on Christmas, we like to “Christmas-ize” our food, adding red and green garnishes to everything from scrambled eggs (green and red bell peppers or jalapeños) to desserts (mint leaves and raspberries).

We have fun doing it, looking for a different red and green combination at every meal. For sandwiches, we plate the lettuce and cherry* tomatoes next to the sandwich for presentation purposes, providing a fork so everyone can move them to the sandwich without fingers. Instead of drab green pimento-stuffed olives, we garnish the plate with bright green Castelvetrano olives with strips of pimento.

You can also take the “cookie cutter” approach to savory foods, using your holiday cookie cutters to shape everything from bread (star- or Christmas tree-shaped toast or PB&J, for example). Or use the cookie cutters as molds to shape food (grains, for example) on the plate.

Here’s how we garnished three of our favorite foods: fish/seafood, pasta and sushi.

CHRISTMAS TARTARE

It’s easy to garnish any fish dish with pearls of green and red tobiko (flying fish caviar). But in this salmon and tuna tartare recipe, we shaped the tartare into Christmas trees.

You can make the tartare with fish or beef (here’s a beef tartare recipe), or make some of each for a nifty surf and turf first course. The cucumber-base version can be readily picked up from an hors d’oeuvre tray.

Ingredients

 
For The Tartare

 
Preparation

1. BLEND together olive oil, wasabi, sesame seeds, pepper and salt. Add fish and toss until evenly coated.

2. ADJUST seasoning as desired with additional wasabi powder, pepper and/or salt.

3. ASSEMBLE on cucumber and potato chip bases as shown in photo.
 
RECIPE: CHRISTMAS PASTA

You can make this dish with any pasta, but the curved tortellini and the cubes of cheese are a nice counterpoint.

You can blanch the greens or use them raw; you can serve the dish hot or at room temperature (like pasta salad).

Ingredients

TOP PHOTO: Tuna tartare Christmas trees; photo courtesy Bemka. SECOND PHOTO: Tortellini from Bella Sun Luci. THIRD PHOTO: Use red and green tobiko (flying fish roe) as a simple garnish; photo Melody Lan | THE NIBBLE. FOURTH PHOTO: Dried cranberries and pistachio nuts on a goat cheese log, at MoreThanHungry.com. BOTTOM PHOTO: Filet mignon with a red and green salad from Double Ranch.

1. COOK the pasta and blanch the greens, as desired. While the pasta cooks, cube the mozzarella. Have all other ingredients ready to add.

2. DRAIN the pasta. Return to the empty pot and add the other ingredients (except garnish), adding just enough olive oil to help bind the ingredients. Toss to blend. Taste, and add salt and pepper as desired.

3. PLATE, garnish and serve.

TOP PHOTO: An appetizer of sliced raw
scallops, topped with red spice and green
herb at cChicago. BOTTOM PHOTO: California
rolls stacked into a snowman at Genji Sushi.

You can add red and green garnishes to any fish dish, raw or cooked. In the photo of the raw scallop appetizer, it’s simply herbs and spices. Alternatively, you can pomegranate arils and pistachio nuts, drizzle red grape or cherry tomatoes with a green basil oil, or bell peppers, raw and diced small or cut into strips and sautéed.

 
RECIPE: CALIFORNIA ROLL SNOWMAN

The photo shows a non-edible scarf and hat. We’ve substituted edible versions in our recipe. We purchase the California Rolls at the supermarket or get take-out from our corner sushi bar.

Ingredients

 
Preparation

You can assemble a standing snowman by slightly flattening the bottom piece, or simply arrange it flat on a dark colored plate (for contrast with the white rice).

1. CREATE the face on the top piece: eyes, nose and mouth. Use the bit of carrot as an optional nose.

2. STACK three California roll pieces. For a standing snowman, use toothpicks to join the pieces.

3. ADD toothpicks as arms.

4. ADD optional “clothing”: red scarf and hat. For a hat, affix two crackers in a perpendicular fashion with cream cheese. If using a green onion scarf, blanch it in boiling water to make it easier to tie.
 

Check out all the different types of sushi in our beautiful Sushi Glossary.
 
*When tomatoes are out of season, cherry and grape tomatoes, raised in hothouses, have the best flavor.

Use your holiday cookie cutters to make these fun mint shapes from conventional peppermint candies. Photos courtesy Reynolds Kitchens.

We love the recipe developers at Reynolds Kitchen, who often surprise us with their creativity. Just by looking at the photos, you can see what they’ve done with an everyday bag of striped peppermint candies.

The result is like candy canes, but as Elle Woods would say, the shape is more funner.

It’s also funner to make them with mints in both holiday colors, red and green. Brach’s makes their striped Starbrite Mints in both colors, as well as a sugar-free red and white mint*.

So pick up the mints and get out every shape and size of cookie cutter that works for the holidays. Then, serve the mints:

 
We’d suggest making them as tree ornaments, but can’t figure out how to affix something so that they hang evenly. We tried making holes with an ice pick before the shapes fully hardened, but it wasn’t neat. Ribbon didn’t stick to the peppermint with the glues we had at hand.

Any other ideas?

RECIPE: HOLIDAY SHAPE PEPPERMINTS CANDIES

Ingredients

1. PREHEAT the oven to 350°F. Line a cookie sheet with Reynolds Parchment Paper.

2. SPRAY oven-safe, metal cookie cutters with non-stick cooking spray, then place on the cookie sheet. Fill each cookie cutter with peppermint candies. Break the candies into smaller pieces to fill in the smaller areas of the mold (we used a meat mallet).

3. BAKE for 3–9 minutes until the candies melt into cookie cutter shapes. Remove the sheet from the oven and let the candy harden. Stretch the cookie cutter a bit to remove the candy.

 
TIP

This concept works for Valentine’s Day, too. Collect a bunch of heart-shaped cookie cutters.

 
*We haven’t tested the recipe with sugar-free mints, but guess that they’ll melt in a similar fashion to the conventional variety.
  

For hard-to-buy-for people, a book in an area of their interest is something we fall back upon. Sometimes it’s a combination gift: a book about Champagne, for example, along with a bottle of it, a book on Cognac with a set of snifters, and so on.

Here we highlight books that would be welcome to people with specific food passions.

CHEESE

A Year In Cheese, A Seasonal Cheese Cookbook applies the seasonal eating approach to cheese. It was written by Alex and Léo Guarneri, the team behind the renowned Parisian artisan cheese shop and cheese restaurant, Androuet (established in Paris in 1909 and now in the Old Spitalfields Market in London).

What’s seasonal depends on the grazing cycle of the animal and what they graze on at which time of year. The recipes from chef Alessandro Grano are tantalizing.

 
CHOCOLATE

Tracy Zabar celebrates the chocolate chip cookie in Chocolate Chip Sweets: Celebrated Chefs Share Favorite Recipes. Chefs such as Dominique Ansel, Lidia Bastianich, Florian Bellanger, Daniel Boulud, Maida Heatter, Thomas Keller, Pichet Ong, Jacques Torres, Sherry Yard and other top chefs share their favorite recipes. Brownies, cakes, doughnuts, ice cream sandwiches, marshmallows, pies, puddings, waffles and more get the chocolate chip treatment.

Who could resist this book?

For people who appreciate fine chocolate, cookbooks from chocolatiers are always very interesting. No one knows chocolate more intimately, or can envision new ways to use it. This year’s chocolatier-authored cookbook is Theo Chocolate Recipes and Sweet Secrets From Seattle’s Favorite Chocolate Maker.

The authors, Debra Music and Joe Whinney, principals of Theo, worked with leading chefs to develop the more than 75 recipes in this book. They encompass chocolate for breakfast, cookies, cakes, confections, drinking chocolate, frozen desserts and dessert sauces, savory dishes, pies, puddings and tarts. Where to begin? We started with the Chocolate Bread Pudding.

 
SPECIAL INGREDIENTS

The next book is for cooks who seek out different ingredients. For anyone who’s bought a bottle of fish sauce for a particular Asian recipe, the challenge is what else to do with it. Open condiments decline over time, so you don’t want to tuck it out of sight. There are also plenty of home cooks who have decided not to buy a bottle for the same reasons.

Among those others is colatura di alici, a modern representation of garum, the fish sauce favored by the ancient Romans. Worcestershire sauce is is made with anchovy, a recipe brought back to England by a ship’s captain Captain and first sold commercially in 1837.

GENERAL COOKING

For the aspirational home cook, Mastering Sauces: The Home Cook’s Guide to New Techniques for Fresh Flavors will be a welcome addition to the cookbook shelf.

Taking a different approach from classic French and other sauce cookbooks, Susan Volland demonstrates how great cooks all over the world make sauces with impromptu drizzling and splashing. She provides the fundamental principles of great sauces: maximize flavor, manipulate texture and season confidently. Thus armed, you can add your own flair to any sauce.

There are more than 150 recipes that focus on seasonal produce, international ingredients and alternative dietary choices. She goes over the how’s and why’s of making great sauces. And at the end of it all, she provides a list of remedies for those attempts that don’t come out to your expectations.
Then there’s The Food Lab: Better Home Cooking Through Science. Kenji Lopez-Alt focuses on the science behind popular American dishes, providing easy-to-understand explanations of the interactions between heat, energy, and molecules that create great food. He shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using simple new techniques.

But it’s also a cookbook, with hundreds of easy-to-make recipes and 1,000 full-color images. you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

For people who love really good French Fries, Anne de la Forest’s handsome if slender volume, Frites, spans traditional, trendy, creative and yes, sweet fries recipes. The more than 30 recipes are half potato recipes, and half “other.” The other includes fries made from asparagus, beet, black radish, butternut squash, carrot, celeriac, Comté cheese, eggplant, feta, kohlrabi, panisse (chickpea paste), parsnip, polenta, pumpkin, salsify, sweet potato, turnip, and zucchini.

The sweet fries include apple, banana, pain perdu (French toast), pear and sweet potato. Savory or sweet, there are recommendations for dipping sauces and recipes for them, too. For those with reaching palates, this book is an inspiration.
 
PIZZA

Award-winning Executive Chef & Pizza Connoisseur, Craig Priebe, brings us The United States of Pizza: America’s Favorite Pizzas, from Thin Crust to Deep Dish, Sourdough to Gluten-Free. Chef Craig Priebe has scoured the country to present recipes forthe tastiest pies, from classics to semi-modern (smoked ham and cheddar) to of-the-moment (roasted cauliflower and salsa verde).

With beautiful photography, it gives the pizza lover a perspective on what’s happening nationwide, and the recipes to make those pies!

For people who love pizza and have a barbecue grill, there’s Grilled Pizza The Right Way: The Best Technique for Cooking Incredible Tasting Pizza & Flatbread on Your Barbecue Perfectly Chewy & Crispy Every Time. It was written by John Delpha, a 10-time award winner of the Jack Daniel’s BBQ Championship Grilling and BBQing Awards. He’s been grilling pizzas for 20 years.

Although a paperback, all the recipient will notice are the beautiful photos of grilled pizza. Each recipe includes the technique required to master it. Every type of pizza is represented: brunch, classic, cross-border, dessert, fish and seafood, flatbreads, meat, veggie and “the masqueraders,” favorite sandwiches converted to pizza.

We want to eat every one of them.
 
SUSHI & SASHIMI

We’ve eaten sushi and sashimi all of our life, at least twice a week. We’ve taken classes, hoping to make our own at home. If only we’d had The Complete Guide To Sushi & Sashimi, a compendium with step-by-step color photographs. It imparts hundreds of tips and techniques, that, in all of our sushi years, is still new information (and now we can finally cut squid properly!!).

 
BUT THAT’S NOT THE END

There are more, of course. So many food books, so little time to try recipes from each!

We just may get around to writing Food Books, Part 2.
  

December 15th is National Cupcake Day (there are 8 more cupcake holidays).

When a holiday like this falls right before Christmas, there’s only one way to go: Christmas eat cupcakes.

We have great ideas for you, but first, for your consideration:

> The history of cupcakes is below.

> The history of cake.

> The different types of cake: a photo glossary.

> The year’s 55 cake holidays.
 
 
CHRISTMAS CUPCAKE IDEAS

You can turn thi food holiday into a seasonal holiday party, with a DYO (decorate your own) cupcake party, with holiday flavors and garnishes.

Whether you bake them from scratch or buy plain cupcakes to decorate, here are 10 easy approaches:

[2] Snowman cupcakes © CreatedByDiane.com.

[3] Rudolph cupcake at Trophy Cupcakes. The kids can help make this design!

Before the advent of muffin tins, cupcakes were baked in individual tea cups (hence “cup” cakes) or ramekins. The first reference to these miniature cakes dates to 1796 when a recipe for “cake to be baked in small cups” appeared in the cookbook, “American Cookery.” The earliest documentation of the term “cupcake” was in Eliza Leslie’s Receipts cookbook in 1828 (receipt is an earlier term for recipe). [Source]

Back then, cupcakes were easier to make than cakes because they cooked much faster. It took a long time to bake a cake in a hearth oven; cupcakes were ready in a fraction of the time. [Source]
The cupcake was once known as the 1-2-3-4 cake because the recipe called for 1 cup of butter, 2 cups of sugar, 3 cups of flour, and 4 eggs—plus 1 cup of milk and 1 spoonful of baking soda.

Muffin tins (doing double duty as cupcake tins) became widely available around the turn of the 20th century and offered a new convenience to bakers of muffins and cupcakes. But the next convenience took a while longer: For easier removal of cupcakes from the pan, paper and foil cupcake pan liners were created after World War II.

An artillery manufacturer, the James River Corporation, began to manufacture cupcake liners when its military markets diminished. By 1969, they left artillery manufacturing behind and became a paper manufacturer. During the 1950s, the new paper baking cup gained popularity with U.S. housewives. Its popularity grew, even more, when bakers realized that they could bake muffins as well as cupcakes in the baking cups [source].

Cupcakes evolved into children’s party fare, but in the last decade, they have taken a more sophisticated turn. First, some younger couples began to choose “cupcake trees” instead of conventional wedding cakes. This prompted a flurry of cupcake articles and recipes, and ultimately the opening of boutique cupcake bakeries nationwide, offering what has become an everyday treat.

 
________________

*Both receipt and recipe derive from the Latin recipere, to receive or take. Receipt was originally used in medieval English to designate a formula or prescription for a medicinal preparation, and the symbol Rx emerged in medieval times. The sense of receipt as a written statement that money or goods have been received emerged later, at the beginning of the 17th century. In terms of cooking instructions, recipe became an alternative to receipt in the 18th century, gradually replacing it over time. Here’s more.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.